Ingredients Jump to Instructions ↓

  1. 8 ounces shiitake mushrooms, minced

  2. 12 ounces button mushrooms, minced

  3. 2 1/2 tablespoons olive oil

  4. 2 1/4 teaspoons minced garlic

  5. 2 tablespoons minced shallots or onions

  6. 1/2 teaspoon sage

  7. 3/4 teaspoon oregano

  8. 1/4 teaspoon salt Freshly ground black pepper, to taste

  9. 1 (8-ounce) package Wisconsin Cream Cheese

  10. 1 large egg

  11. 1 cup bread crumbs

  12. 2 1/2 tablespoons soy sauce

  13. 1/2 cup pistachios, shelled

Instructions Jump to Ingredients ↑

  1. In a sauté pan, heat olive oil; Briefly sauté garlic and shallots. Add mushrooms, sage, oregano, salt and pepper. Cook for 5 minutes, until most of the liquid from the mushrooms evaporates. Place cooked mushroom mixture in a bowl to cool slightly. In a blender, puree the cheese and eggs. Add the cheese mixture to the mushroom mixture. Add the bread crumbs, soy sauce and pistachios; mix well. Place into an oiled terrine pan or small loaf pan. Bake, covered, at 350°F (175°C) for 45 minutes. Uncover; bake approximately 15 minutes more, until set. Remove terrine only after pans have cooled. Serve chilled or at room temperature.


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